Brie cheese: why does it taste like ammonia? the truth revealed!
What To Know
- Ammonia, a colorless gas with a pungent odor, is a natural byproduct of protein breakdown during the cheese-making process.
- The white mold that forms on the surface of brie acts as a barrier, preventing the release of ammonia.
- No, the presence and intensity of ammonia in brie can vary depending on the specific factors discussed above.
Brie cheese, a renowned delicacy, often elicits a complex symphony of flavors. However, for some, it can also evoke an unexpected and unpleasant taste of ammonia. Understanding the underlying causes behind this phenomenon is crucial for cheese enthusiasts and connoisseurs alike.
The Role of Ammonia in Cheese
Ammonia, a colorless gas with a pungent odor, is a natural byproduct of protein breakdown during the cheese-making process. In the case of brie, certain bacteria, primarily Brevibacterium linens, contribute to the development of this compound.
Factors Influencing Ammonia Levels
Several factors can influence the levels of ammonia in brie cheese:
- Age: As brie ages, the bacteria responsible for ammonia production become more active, resulting in higher ammonia levels.
- Temperature: Higher temperatures accelerate bacterial growth and ammonia production.
- Humidity: High humidity promotes the growth of bacteria and the release of ammonia.
- Mold: The white mold that forms on the surface of brie acts as a barrier, preventing the release of ammonia. However, excessive mold growth can lead to an increase in ammonia levels.
Detecting Ammonia in Brie
The presence of ammonia in brie can be detected through sensory cues:
- Smell: A strong, pungent odor reminiscent of household cleaner or cat urine.
- Taste: A sharp, bitter, or metallic flavor that can overpower the cheese’s other characteristics.
- Appearance: Excessive mold growth or a slimy texture can indicate high ammonia levels.
Is Ammonia in Brie Harmful?
While the presence of ammonia can be undesirable, it is generally not harmful in small amounts. However, excessive ammonia levels can cause nausea, vomiting, or diarrhea.
Mitigating Ammonia in Brie
To prevent excessive ammonia levels in brie:
- Choose younger brie: Younger brie tends to have lower ammonia levels.
- Store brie properly: Keep brie refrigerated at a temperature of 38-42°F (3-6°C) to slow bacterial growth.
- Control humidity: Store brie in a humid environment, but avoid excessive moisture that can promote mold growth.
- Remove excess mold: Gently brush off any excessive mold that forms on the surface of brie.
In a nutshell: Embracing the Complexity of Brie
The presence of ammonia in brie is an inherent characteristic of its production process. Understanding the factors that influence ammonia levels allows cheese lovers to navigate the complexities of brie and appreciate its unique flavor profile. By carefully selecting, storing, and consuming brie, one can minimize ammonia’s impact and fully savor the delectable nuances of this beloved cheese.
FAQ
Q: Is all brie cheese supposed to taste like ammonia?
A: No, the presence and intensity of ammonia in brie can vary depending on the specific factors discussed above.
Q: Can I still eat brie if it tastes like ammonia?
A: It is generally not harmful to consume brie with low to moderate levels of ammonia. However, if the ammonia flavor is overpowering or makes you uncomfortable, it is best to discard the cheese.
Q: What other cheeses can have an ammonia-like flavor?
A: Other soft cheeses, such as Camembert and Roquefort, can also develop ammonia-like flavors due to the presence of similar bacteria.